Creative Dining Services
From Creative Dining Services's careers page
Status: listed on the employer's own careers page when we last checked (daily). Confirm on their site before applying.
We are seeking an individual who is creative, energetic, and organized.
Monday - Friday 8a-7p - Limited Weekends
Brandywine Creek Conference Center is looking for a Sous Chef to join our team! We are seeking an individual who is creative, energetic, and organized. This role is ideal for a culinary professional who thrives on menu versatility, takes pride in sourcing and highlighting seasonal local produce, and excels at cultivating a positive, high-performance team environment.
Working alongside the Executive Chef, you will run daily line and prep operations, train, and mentor kitchen staff, and ensure consistent execution across a wide range of culinary styles. If you love culinary variety and want a schedule with predictable weekday consistency and limited weekend commitments, we want to hear from you.
Time food production such that all food is ready at the time of service.
Supervise and train staff.
Read and understand menus and numbers sheets.
Produce and maintain prep sheets and duty rosters.
Utilize batch cooking techniques to avoid over or under production.
Utilize online measuring, recipes and purchase systems
Utilize safe food handling techniques at all times.
Store food items according to established standards of practice; utilize proper labeling and dating.
Hold prepared food items at appropriate temperatures.
Maintain established logs (food temperatures, cooling temperatures, cooler & freezer temperatures, etc.).
Maintain a clean and sanitized work area.
If work shift requires, properly open and/or close the kitchen.
Assure that all closing lists are completed and signed.
Maintain a safe, tidy and well organized work environment at all times; clean up spills quickly, wear protective gear as needed (i.e.: slicer glove), and store wares safely.
Communicate needs and concerns regarding food production and kitchen operation to Executive Chef appropriately, and in a timely manner.
Monitor kitchen equipment for proper functioning; report any discrepancies to supervisor immediately so work orders can be filled out.
Ensures that all sanitation guidelines, health codes set by local and state Health Departments, as well as OSHA, are being followed.
Other duties as assigned
High School diploma or equivalent required
Culinary Arts Degree preferred, but not required
2-4 years cooking experience
Supervisory experience preferred
ServSafe Certification preferred but not required
First Aid training preferred not required
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